Greek Grilled Chicken Salads with Tzatziki Dressing

There’s nothing like a good salad filled with tons of flavor, texture, and toppings. I’m one of those weirdos who LOVES salad. Definitely in my top five favorite foods. I think it has something to do with my texture-loving-self, and the fact that they make me feel amazing.


I marinated the chicken in a Greek yogurt, lemon, garlic, dijon, and oregano mixture and then grilled it. SO much freaking flavor and the yogurt marinade keeps it so juicy! I used an indoor grill pan because the weather is still iffy here, but an outdoor grill would be even better! There’s nothing like the flavor an outdoor grill gives. Though I do love the indoor grill pans, there’s no comparison.

The next star of the show is the tzatziki dressing! If you’ve never had tzatziki before, 1) you’re missing out, and 2) it’s pretty much the most delicious yogurt cucumber dill sauce ever that tastes good on everything. SO, I decided to make it into a dressing! I’m so glad I did. It’s super refreshing and goes so well with all of the ingredients.

I added allll of the mandatory fixings for a Greek salad, including red bell peppers, diced cucumber, red onion, kalamata olives, and FETA of course!

I meant to add some chopped roasted red peppers to the salad, but my crazy brain forgot. So feel free to add them to the salad too!

And don’t be afraid of the long ingredient list..there’s really not that many. They are mostly repeats! You use the same ingredients multiple times.

Serve it up with some warm pita or naan bread. Because carbs.

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Greek Grilled Chicken Salads with Tzatziki Dressing

These loaded Greek salads are topped with yogurt marinated grilled chicken, feta, bell peppers, cucumber, red onion, and a delicious tzatziki dressing!

Course Main Course, Salad

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 4

Author Molly | Spices in My DNA

Ingredients

For the chicken

• 1 1/2 pounds boneless, skinless chicken breasts
• 1/2 cup plain Greek yogurt (I used 0% but 2% or whole would work!)
• zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dijon mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil

For the salad

• 2 heads romaine, chopped
• 1 red bell pepper, diced
• 1 cup diced seedless cucumber
• 1/4 of a medium red onion, thinly sliced
• 2 tablespoons pitted kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• chopped fresh dill for garnish
• chopped fresh oregano for garnish
• pita or naan for serving

For the tzatziki dressing

• 1/2 cup plain Greek yogurt
• juice of ½ a lemon
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/4 cup diced cucumber
• 2 tablespoons fresh dill
• 1/4 teaspoon salt
• pepper to taste

Instructions

1. In a medium bowl, make the marinade for the chicken. Add the Greek yogurt, lemon juice and zest, garlic, dijon mustard, oregano, salt, pepper, and olive oil and stir to combine. Add the chicken and toss until coated. Set aside to marinade while you make the dressing.

2. While chicken is marinating, combine the Greek yogurt, lemon juice, garlic, olive oil, red wine vinegar, cucumber, dill and salt in a food processor or blender. Blend until completely smooth and creamy. Season to taste with pepper.

3. Heat a grill pan or outdoor grill to medium high heat and grill the chicken breasts until cooked through, about 4-5 minutes per side, depending on their thickness. Sometimes if they're super thick, I end up butterflying them so they cook through more easily.

4. Once chicken is cooked, let rest for a few minutes before slicing.

5. To assemble the salads, top the romaine with sliced grilled chicken, diced red bell pepper, diced cucumber, sliced red onion, olives, feta, fresh oregano, dill, and the dressing! Serve with warmed pita or naan.